- 1/2 cup onions, chopped
- 2 garlic cloves, minced
- Olive oil
- 2 canned tomatoes
- 1/4 cup chopped ham or linguiça sausage
- 2 tablespoons chopped parsley
- 1 bay leaf
- 2 cans minced clams (and their juice)
- 1/3 cup white wine
- Pinch of saffron
- 3 to 4 cups water
- Juice of 1/2 lemon
- 1 cup cooked rice
- 8 to 12 raw shrimp
Sauté the onions and garlic cloves in olive oil. Add the 2 canned tomatoes, the ham, and the parsley and bay leaf. Simmer 5 minutes.
Combine with the juice from the cans of clam, the white wine, a pinch of saffron, 3 to 4 cups water, and the lemon juice. Simmer 15 minutes.
Add the cooked rice, 8 to 12 raw shrimp, and the clam meat. Serve when shrimp turn pink.